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Hearty Barley Soup with Avocado

2 tb Olive oil
1 sm Red onion; diced
1 ts Minced garlic
8 oz Cracked or hulled barley; rinsed (not pearl barley)
3 qt Vegetable broth
1 ts Sazon Goya
1 c Fresh or frozen green peas
1 c Thinly sliced scallions white and pale green parts
1 c Fresh or frozen corn kernels freshly squeezed juice of 1/2 lemon
Kosher salt; to taste
Freshly ground black pepper; to taste
1 Ripe Haas avocado; pitted peeled and thinly sliced


In large, heavy nonreactive pot, heat oil over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and barley and cook, stirring, for 3 minutes. Add stock and sazon and simmer gently, uncovered, until barley is tender, 60 to 80 minutes. Stir in peas, scallions, corn and lemon juice and season with salt and pepper. Simmer just until heated through. Serve immediately, topping each serving with sliced avocado.




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